Chicken and Rice Soup Recipe

Origin: Fusion Period: Modern

Ingredients:

80g sliced celery
500g boned and skinned chicken breasts, cooked and diced
1.2l chicken stock
120ml water
360g mixed vegetables
130g uncooked white rice
2 tbsp fresh parsley, finely chopped
1 tbsp lemon juice
1/2 tsp dried oregano
1/2 tsp dried basil

Chicken and Rice Soup Preparation:

Method:

Combine all the ingredients in a casserole dish. Cover and cook on low heat for 6–8 hours. Check for consistency and add a little water if the soup is too thick. Serve immediately.

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